Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/149

 Broken Eggs.—An extensive industry has been practiced for many years in the product known as broken eggs. In the preparation of broken eggs at times of great abundance, the eggs are collected and broken and then mixed together in containers of various sizes, often as large as barrels, and preserved by the admixture of borax. From two to four pounds of borax are usually employed per 100 pounds of broken eggs. In this condition the eggs are kept from the time of great abundance until the time of higher prices, namely, from six to eight months, and then sent into commerce. The use of broken eggs of this kind for edible purposes is totally indefensible. While borax prevents the development of bacteria it does not entirely inhibit enzymic action and hence that subtle change of nitrogenous matter which produces poisonous bodies may go on in the presence of borax while apparently the egg itself remains un-*decomposed. Broken eggs were formerly sent to this country in large quantities from China and other Asiatic countries but since the passage of food inspection laws as applied to foreign commerce the importation of this class of food products has been prohibited, on the ground that they are unfit for human consumption. Other preserving agents have been used in place of borax for these products, but all are open to similar objections. Broken eggs are used chiefly by bakers in large cities.

Dried Eggs.—The rapid drying of fresh eggs is perhaps an unobjectionable method of preservation. The drying may take place by spreading the eggs in a thin film on a dry surface, which is the usual method, or by forcing the egg product through small orifices under a high pressure into a drying chamber so adjusted as to temperature and size as to secure the desiccation of the minute particles of egg spray before they fall to the bottom. This method is perhaps the best which has yet been developed in the desiccation of such products. The egg powder thus formed is almost devoid of moisture and when properly collected and stored out of contact with the air, may be kept for a time without deterioration. Dry egg products such as have been described made from fresh eggs, may be considered unobjectionable for a reasonable length of time. Unfortunately dried products are sometimes made from decayed eggs. During the past year a factory making a product of this kind was discovered by the food inspector of one of our large cities.

Egg Substitutes.—Many products have been put upon the market of a yellow color and containing protein under the guise of eggs. There is a number of so-*called egg powders offered for making cakes, etc., which contain no egg at all. They are composed of other forms of protein matter, generally casein from milk, and colored to resemble the egg in tint. Starchy substances are also colored and sold as egg powder. These substances may be regarded as adulterations when sold under the name or in the guise of an egg product. There are no other adulterations of eggs of any consequence practiced except the simulation of egg material by such products as those just mentioned.